Curried Chicken With Sweet Potatoes & Cauliflower Recipe

Cooking Directions

• STEP 1.In a bowl, combine the chicken with the curry powder, turmeric, cumin, garlic powder, salt, and pepper. Let it marinate for at least 30 minutes.
• STEP 2.Preheat the oven to 400°F (200°C). Place the marinated chicken, sweet potatoes, and cauliflower on a baking sheet. Drizzle with olive oil and toss to coat. Season with salt and pepper.
• STEP 3.Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
• STEP 4.Meanwhile, prepare the curry sauce by heating olive oil in a saucepan over medium heat. Add the onion and cook until softened. Stir in the curry powder, ginger, and garlic, and cook for another minute.
• STEP 5.Add the coconut milk, chicken broth, and tomato paste to the saucepan. Bring to a simmer and cook for 10 minutes, stirring occasionally.
• STEP 6.Remove the chicken, sweet potatoes, and cauliflower from the oven. Serve with the curry sauce and garnish with fresh cilantro.
• STEP 7.Enjoy the curried chicken with sweet potatoes and cauliflower hot, and store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For extra flavor, you can add a squeeze of lemon juice to the curry sauce before serving.
• Feel free to adjust the amount of curry powder and spices according to your taste preferences.
• If you prefer a spicier dish, you can add some red chili flakes or cayenne pepper to the marinade or the curry sauce.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in the microwave or in a preheated oven until heated through.
• Serve the curried chicken with sweet potatoes and cauliflower as a main dish with rice or naan bread, or as a filling for wraps or sandwiches.